My friend brought over some fresh herbs and yellow squash from her garden the other day, so I invited her to lunch today and to show her how easy it is to whip up based on what is available.
I am sure that the traditional sauce is much creamier, but I like tang, so I added sauerkraut for the great flavor it brings to creamy sauces and cheeses.
Please feel free to use what you have on hand. We used fresh basil and parsley ... and I think the addition of garden fresh tomatoes would be out of this world!
- ½ cup dried shitake mushrooms
- 2 c very hot water
- 4 cloves pressed garlic
- 1 T soy sauce
- 1-2 t liquid smoke depending on how you like it
- 1 T brown sugar (or better yet if you have it, Maple Syrup)
- 2 T Ketchup
Soak the mushrooms for an hour or so, drain and reserve liquid
I sprayed my cast iron with cooking spray then fried them up, but you don’t have to.
- 1/2 c well cooked soybeans
- ¼ c cashews
- Reserved soaking water
- 3 T Nutritional Yeast
- ½ t smoked paprika or chipotle
- ¼ c sauerkraut
- Pinch Nutmeg
- 2 T olive oil
- ¼ t black salt (for an eggy taste) or sea salt
- Water or Veggie Broth to thin it out if needed
Pasta: Spiralize zucchini or yellow squash and dehydrate at 115 for 6 hours (you don’t have to dehydrate.. but the pasta will get watery if you don’t)
- Chop the mushrooms
- Puree sauce in a blender or food processor
- Place in bowl; add mushrooms and torn fresh herbs
- Toss with pasta and garnish with more herbs, freshly ground pepper and olive oil if desired
- Feel free to heat the whole thing together on the stove if desired!
- Taste and add black salt (if you have it and want and eggy taste) or sea salt and pepper as desired
The smoky, chewy shitakes were awesome in this dish... it does have a garlic punch.. if you don't warm it, so add less or use garlic powder if you are not a fan of bold garlic flavor!